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This week I’m teaming up with other great YouTube channels to help you throw the ultimate 4th of July celebration. Please watch all of their great videos in the Playlist, and enjoy my contribution of a BIG & BOLD Berry Tiramisu that’s perfect for picnics and parties. Full recipe is listed further below. Enjoy!
4th of JULY COLLABORATION CELEBRATION
Watch this playlist and enjoy other great patriotic videos from my Kin Community friends:
* American Flag Vegetable Tray with Homemade Dill Dip: https://www.youtube.com/watch?v=VtmVN1EmNZ8
* American Cake: https://www.youtube.com/watch?v=TKOzgbOpjJM
* DIY Patriotic Bouquet Using Dollar Store Finds: https://www.youtube.com/watch?v=CabTdfEBqoQ&feature=youtu.be
* Blue Corn Crusted Fish Sticks with Red Pepper Coulis: https://www.youtube.com/watch?v=F8RXn2vwoec&feature=youtu.be
* DIY Patriotic Yarn Wreath: https://www.youtube.com/watch?v=T9revC9hTGg&feature=youtu.be
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FULL RECIPE BELOW
Gemma’s Red White & Blue Berry Tiramisu
(Recipe adapted from Avoca Handweavers Cafe, Ireland)
serves 8-10 people
INGREDIENTS
½ cup water
1 cup sugar, divided (½ for berries is, ½ for egg yolks)
1 cup strawberries, quartered
1 cup raspberries
1 cup blueberries
(use frozen berries if fresh are not available)
2 tablespoon creme de cassis (optional)
3 fresh eggs, separated
1 pound mascarpone
35-40 ladyfingers
DIRECTIONS:
1. Put water and ½ cup sugar in large pan and heat gently until dissolved. Bring to a simmer for 2 minutes to make a light syrup.
2. Add strawberries, raspberries and blueberries, bring back to a simmer cook for 2 minutes only.
3. Strain fruit, reserving fruit and syrup separately. The liquid is for dipping the ladyfingers in. If choosing to add a blackcurrant kick then add in the cassis now.
4. In large bowl, whisk egg yolks and remaining ½ cup plus sugar until mixture is pale and forms ribbons when trailed from the whisk. Add a tsp of vinegar to egg yolks to kill any bacteria if worried (I’m not 🙂 )
5. Whisk in mascarpone until the mixture thickens.
6. In separate bowl(or clean the one you were using), whisk egg whites until they form stiff peaks.
7. Gently fold the egg whites into the mascarpone mix. Chill until needed.
8. Dip ladyfingers one at a time into a shallow dish with the reserved syrup. Line the base of 9-by-13-inch pan or trifle dish with the fingers.
9. When dipping, dip one in the liquid and quickly turn, then straight into the serving dish.
10. Spread over some of your reserved fruit.
11. Spread a thick layer of the mascarpone mixture over the fruit, covering well.
12. Repeat the layers of your tiramisu until you have reached desired layers, reserving the mascarpone for the final layer.
13. Garnish with some fresh fruit. Chill in the fridge before serving. Preferrably eat within 24 hours. Enjoy!
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